Zucchini Pasta Recipe with Grilled Peaches, Tomatoes, and Vegan Feta

It’s summertime, are you also wondering what on earth to do with all the zucchini? If so, you must try this amazing zucchini pasta recipe—the most delicious flavor combination: grilled peaches, grilled tomatoes, zucchini noodles, lemon juice, pistachios, fresh mint, and vegan feta cheese. It is seriously a melt in your mouth summertime explosion. We throw it on a bed of whole wheat spaghetti pasta to make it even more hearty, but you could always substitute with gluten-free pasta, or skip the pasta altogether and make extra zucchini noodles.

I’m not entirely sure how this recipe came about. It was just one of those days where you kept throwing things on the plate and the flavors just unexpectedly came together beautifully. I love the creativity of experimenting in the kitchen and finding flow in cooking. It’s even better on those occasions where the end result is something delicious!

I use a mandolin to julienne slice zucchinis. You could certainly use a spiralizer as well. Any tool to get the job done works fine. This job is probably a little much for julienne slicing by hand. If you don’t have a way to julienne slice your zucchinis you could just chop them up and saute them with some olive oil.

My favorite part of this pasta is the warm grilled peaches. If you’ve never had grilled peaches you are in for a real treat. I like peaches, but grilling them brings out their sweetness and makes them extra juicy. Yum!

If you do eat fish this recipe is delicious with some grilled black cod or another white flaky fish.

Zucchini Pasta Recipe

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5 from 3 reviews

Delicious plant-based summer pasta with warm grilled peaches, tomatoes, vegan feta, pistachios, zucchini noodles, and whole-wheat pasta. This pasta has a simple citrus sauce of lemon juice, olive oil, salt, pepper, and chopped mint. 

• Author: Erica
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Pasta
• Cuisine: Plant-based
• Diet: Vegan

Ingredients

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• 8 ounces of whole-wheat spaghetti pasta
• Two zucchinis
• Two ripe peaches, cut in half (pit removed)
• One cup of grape tomatoes, cut in half
• 1/4 cup of pistachios, roughly ground (smashed)
• 1 cup of fresh mint leaves, finely chopped (or fresh sorel leave)
• Juice of one lemon
• 1/2 cup of vegan feta cheese crumbles
• Salt and pepper to taste
• Splash of olive oil

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Instructions

1. Prepare the whole wheat spaghetti according to the instructions on the package.
2. Prepare a second pot of boiling water for cooking the zucchini noodles.
3. Preheat the grill to 400°.
4. Julienne slice both zucchinis using either a mandolin or a veggie spiralizer.
5. Time for grilling the tomatoes and peaches. Make a small foil boat for grilling the tomatoes. Add the tomatoes and a splash of olive oil. Salt and pepper to taste and place the foil boat of the on the grill. Cook the tomatoes for about 5 minutes, stirring occasionally to prevent burning.
6. Coat the fleshy side of the peaches with olive oil using a basting brush, so that the peaches do not stick to the grill.
7. Place peaches fleshy side down on the grill. Cook for about 2 minutes (or until there are grill marks) and flip over. Cook for another minute and then remove from the grill.
8. Lastly cook the zucchini noodles. Add zucchini noodles to the pot of boiling water and cook for 3 minutes on high. Strain immediately.

To assemble

1. For each serving, start with a bed of whole wheat spaghetti noodles.
2. Add a quarter of the zucchini noodles.
3. Then add a portion of the pistachios, mint leaves, peaches, and tomatoes.
4. Pour a quarter of the lemon juice over everything and sprinkle with vegan feta cheese. Serve warm, yum!